Fish Commodities

Haddock

Scientific name:

Melanogrammus aeglefinus

Market name:

Haddock

Product form:

Fillets, Portions, Steaks, Loins

Size:

5- 12oz, (180-22gr), 100-300gr, 180-220gr

Origin:

North Atlantic Ocean

Haddock

Scientific name:

Melanogrammus aeglefinus

Market name:

Haddock

Product form:

Fillets, Portions, Steaks, Loins

Size:

5- 12oz, (180-22gr), 100-300gr, 180-220gr

Origin:

North Atlantic Ocean

Nutrition Facts

Serving Size
100g
Amount Per Serving
Calories 74
% Daily Value
Total Fat 0.5g
1%
Saturated Fat 0.1g
0%
Cholesterol 54mg
18%
Sodium 213mg
9%
Total Carbonhydrates 0g
0%
Dietary Fiber 0g
0%
Sugar 0g
0%
Protein 16g
32%
Vitamin A 1%
•    Vitamin C 0%
Calcium 1%
•    Iron 1%
Daily values are based on 2000 calorie diet

The haddock is a saltwater fish found in the North Atlantic Ocean and associated seas. The haddock is easily recognized by a black lateral line running along its white side (not to be confused with pollock which has the reverse, i.e., white line on black side) and a distinctive dark blotch above the pectoral fin, often described as a "thumbprint" or even the "Devil's thumbprint" or "St. Peter's mark". Haddock is most commonly found at depths of 40 to 133 m (131 to 436 ft), but has a range as deep as 300 m (980 ft). It thrives in temperatures of 2 to 10 °C (36 to 50 °F). Juveniles prefer shallower waters and larger adults deeper water. Generally, adult haddock do not engage in long migratory behaviour as do the younger fish, but seasonal movements have been known to occur across all ages. Haddock feed primarily on small invertebrates, although larger members of the species may occasionally consume fish. Haddock range in size between 38 and 69 cm (15 and 27 in) in length and 0.9 and 1.8 kg (2.0 and 4.0 lb) in weight Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with Atlantic cod and plaice, is one of the most popular fish used in British fish and chips. Fresh haddock has clean, white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn chalky (nearly opaque). Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e., scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (fiskeboller).

Nutrient
Amount
DV

Choline

65.0 mg

Folate

12.00 mcg

Folic acid

0.00 mcg

Niacin

3.363 mg

17%

Pantothenic acid

0.403 mg

4%

Riboflavin

0.057 mg

3%

Thiamin

0.020 mg

1%

Vitamin A

57.00 IU

1%

Vitamin A, RAE

17.00 mcg

Carotene, alpha

0.00 mcg

Carotene, beta

0.00 mcg

Cryptoxanthin, beta

0.00 mcg

Lutein + zeaxanthin

0.00 mcg

Lycopene

0.00 mcg

Vitamin B12

1.83 mcg

30%

Vitamin B6

0.281 mg

145%

Vitamin C

0.0 mg

0%

Vitamin D

18.00 IU

4%

Vitamin E

0.45 mg

2%

Tocopherol, alpha

0.45 mg

Tocopherol, beta

0.00 mg

Tocopherol, delta

0.00 mg

Tocopherol, gamma

0.00 mg

Tocotrienol, alpha

0.00 mg

Tocotrienol, beta

0.00 mg

Tocotrienol, delta

0.00 mg

Tocotrienol, gamma

0.00 mg

Vitamin K

0.1 mcg

0%

Nutrient
Amount
DV

Calcium, Ca

11.00 mg

1%

Copper, Cu

0.021 mg

1%

Iron, Fe

0.17 mg

1%

Magnesium, Mg

21.00 mg

5%

Manganese, Mn

0.011 mg

1%

Phosphorus, P

227.00 mg

23%

Potassium, K

286.00 mg

6%

Selenium, Se

25.9 mcg

37%

Sodium, Na

213.00 mg

9%

Zinc, Zn

0.32 mg

2%

Nutrient
Amount
DV

Protein

16.32 g

33%

Alanine

1.143 g

Arginine

1.131 g

Aspartic acid

1.936 g

Cystine

0.203 g

Glutamic acid

2.822 g

Glycine

0.908 g

Histidine

0.557 g

Isoleucine

0.871 g

62%

Leucine

1.537 g

56%

Lysine

1.736 g

83%

Methionine

0.560 g

53%

Phenylalanine

0.738 g

42%

Proline

0.669 g

Serine

0.771 g

Threonine

0.829 g

79%

Tryptophan

0.212 g

76%

Tyrosine

0.638 g

36%

Valine

0.974 g

54%